Don’t Go Thinking the Entire Times’ Staff Is a Bunch of Salad-Eaters

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Should wrap some pork into that lettuce. Photo: iStockphoto

What with Mark Bittman's recent online breakdown of why we, as a country, are eating less meat, and A.G. Sulzberger's 1,300-word story on the torturous existence he now suffers as a vegetarian living in the Midwest, we were starting to think the entire New York Times editorial staff had made a New Year's resolution to become a bunch of beet-lovin' grass-grazers. But never fear, devourers of animal flesh: Sam Sifton comes to the rescue today with a big, meaty piece about cooking Dave Chang's bo ssam at home. Is there anything the bo ssam can't do? [NYT]